Recipes for "souffle"

Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.

Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.

Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.

Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.

Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.

Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.

Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.

Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.

Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.

Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.

Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners.

Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Beat eggs in a large bowl with an electric mixer until light and fluffy; beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups.

Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.

Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.

Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.

Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)

About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.

Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.

Bake in preheated oven for 20 minutes, or until lightly set.

NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Cut an 18-inch square of aluminum foil; wrap around the outside bottom of the springform pan.

To make crust, mix together graham cracker crumbs and brown sugar in a medium bowl. Stir in melted butter until thoroughly blended. Press mixture evenly into the bottom of the prepared springform pan.

Bake in the preheated oven until crust is golden brown, about 8 minutes. Remove from the oven and cool on a wire rack.

To make filling, beat cream cheese in a large bowl with an electric mixer until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in egg yolks one at a time, scraping the sides of the bowl after each addition. Mix in sour cream, 1/4 cup lemon juice, lemon zest, and vanilla until well blended.

Beat egg whites in a separate clean bowl with an electric mixer until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate egg whites, until no meringue streaks remain. Pour filling into crust in the prepared springform pan and place in a large baking pan. Pour hot (not boiling) water into the large baking pan up to 1 inch on the sides of the springform pan.

Bake in the preheated oven until the top is almost set, 50 to 55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cheesecake to rest in the oven until completely set, about 1 hour more. Refrigerate before serving, at least 4 hours to overnight.

To make topping, place 1 cup blueberries and remaining 1/3 cup sugar in a small saucepan and cook over medium heat until berries begin to break, 6 to 8 minutes. While still hot, strain berries through a sieve or cheesecloth placed over a bowl, reserving juice. Discard berry pulp. Allow juice to cool.

Mix together remaining 2 cups blueberries and 1 teaspoon lemon juice in another medium bowl. Stir in strained blueberry juice. Just before serving, pour blueberry topping over cheesecake.

Preheat oven to 350 degrees F (175 degrees C).

Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.

Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.

Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.

Bake, uncovered, in the preheated oven for 1 hour, or until firm.

Preheat the oven to 350 degrees F (175 degrees C).

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.

Melt margarine in a saucepan over medium heat; stir in flour until combined. Slowly add milk, stirring to prevent lumps. Cook until sauce thickened, about 10 minutes.

Combine broccoli, mayonnaise, eggs, and onion in a baking dish; stir in sauce to combine. Season with salt and black pepper.

Bake in the preheated oven for 30 minutes. Sprinkle Cheddar cheese on top; continue baking until set, about 15 minutes more.

Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.

Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.

Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.

Place milk mixture, garlic, and asparagus in a blender and puree until smooth.

Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.

Preheat oven to 375 degrees F (190 degrees C)

Generously butter 4 (6-ounce) ramekins

Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak

Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.

Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish.

Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.

Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.

Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.

Toast coconut in a non-stick skillet over low heat.

In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.

In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.

Bake for 30 minutes or until golden, puffed and still moist inside.

Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.

Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.

Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.

Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.

Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

Heat oven to 350 degrees F.

Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.

Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.

Bake 45 to 50 min. or until knife inserted in center comes out clean.

Preheat oven to 350 degrees F (175 degrees C).

Place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes. Place the blintzes into the baking dish in a single layer on top of the melted butter.

Whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.

Whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. Use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped egg whites, folding just until incorporated. Pour the mixture over the blintzes in the baking dish.

Bake in the preheated oven until the eggs are set and puffy and the top is golden brown, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.

Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.

Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.

Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.

Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.

Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.

Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.

Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.

Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.

Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.

Stir chicken, mayonnaise, bell pepper, celery, onion, and peas together in a large bowl; season with salt and pepper. Spread chicken mixture on top of bread cubes. Top with remaining bread cubes.

Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.

Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.

Bake in the preheated oven for 40 minutes.

Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.

Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes.

Whip eggs in a bowl until light and frothy. Add Cheddar cheese, vegetable mix, taco seasoning, and garlic salt. Pour mixture into silicone baking cups and set into the air fryer basket.

Air fry for 5 minutes. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.

In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.

Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

Whip the eggs in a small bowl and pour into the baking dish. Layer with jalapenos. Top jalapenos with the cheese. Top cheese with more jalapenos.

Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.

Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.

Separate egg yolks and whites into 2 mixing bowls.

Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.

Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.

Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.

Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.

Serve pancakes on warm plates and top with the berry mixture.

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.

Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.

Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.

Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.

Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.

Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.

Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.

Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.

Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Mix flour, sugar, and salt together in a bowl; add milk and eggs in that order. Stir until just a few lumps remain in the batter.

Melt butter in a 9- or 10-inch oven-proof skillet over medium heat. Pour batter into skillet and wait for 1 minute.

Place skillet in the preheated oven and bake until puffed and mostly set, 15 to 18 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.

Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.

Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.

Fill ramekins up to the lip with the batter.

Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.